I got the sweet and sour Cornish game hens recipe from a friend years ago, and I have to tell you, I have yet to find any other sweet and sour I like better. This is the best! It was shown to me as a chicken dish; I love Cornish game hens and fried rice, so I’ve incorporated them all together. This makes a fabulous presentation at any dinner party. I hope you enjoy this as much as we do.
Stuffed Sweet and Sour Cornish Game HensPrint Recipe
- Cornish Game Hens
- 2 Cornish game hens, washed and clean inside and dried with a paper towel
- Garlic salt
- 1 small jar of pinapple/appricote preserves
- ½ jar of French salad dressing
- 1 package of dry onion soup mix
- 1 small thick-sliced onion
- 1 small thick-sliced bell pepper
- Fried rice stuffing
- 1 cup of uncooked white rice
- 2 cups of water
- 4 eggs
- 1 tablespoon of butter
- 3 cups of coleslaw mix
- 1 tablespoon of soy sauce
- 1 tablespoon of Hoisin sauce
- Grilled asparagus
- 1 bunch of fresh asparagus
- Olive oil
- Pour rice and water into a small saucepan, cover and cook at medium heat until it reaches boiling point. If you’re using the waterless cookware, you will hear the pot whistle. Give this a stir to ensure it’s not sticking at the bottom and evenly distribute the remaining water through the rice. Cover (close valve on waterless pot), let it come to a boil, and then turn the heat off and let it steam for 30 minutes. Do not remove the lid. Swirl the remaining two tablespoons of butter, add the salt and pepper to taste.
- Place cleaned Cornish game hens in an ovenproof dish, deep enough for a sauce. In a mixing bowl, add preserves, salad dressing and dry soup mix and mix well. Set aside.
- Add butter to a small frypan and scramble the eggs. Break them into small pieces, and place them in a mixing bowl. When the rice is done, add it to the coleslaw mix. NOTE: If we were doing this rice stovetop, we would typically cook the coleslaw mix with the eggs before adding the rice. However, this will all cook in the hens, so we want to mix it raw. It will look like a lot of vegetables, but these will shrink down considerably. Mix this until it’s evenly incorporated. Add hoisin sauce and soy sauce and mix well. Your rice will get added moisture from the hens.
- Stuff each Cornish game hen with rice. (You can quickly fry leftover rice in butter right before the hens are done.) Sprinkle with garlic salt and add thinly sliced butter to the top of each (about ½ tablespoon each). Place in a 350 degree preheated oven and cook for 50-60 minutes until top lightly browns. Lower oven to 200 degrees and pour sauce sliced onions and bell pepper and cook for another 15–20 minutes until the sauce has a glaze.
- Place cleaned asparagus in a bowl, sprinkle with olive oil, enough to cover them all. Place on grill and grill for 2–3 minutes per side (a slight char). You want these a little crisp, do not overcook. Squeeze lemon over the top before serving.
- Quickly fry leftover rice in butter just enough to cook the cabbage and warm it up all the way through. Do this right before the hens are done. Plate hens, spooning a little sauce on each alongside a serving of asparagus.
- Serve and enjoy your stuffed sweet and sour Cornish game hens!